Executive Chef, Residential

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive.

Job Location (Full Address):

735 Library Rd, Rochester, New York, United States of America, 14627

Opening:

Worker Subtype:

Regular

Time Type:

Full time

Scheduled Weekly Hours:

40

Department:

100105 Auxiliary Operations

Work Shift:

UR - Day (United States of America)

Range:

UR URG 113

Compensation Range:

$77,216.00 - $115,824.00

The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations.

Responsibilities:

Influences every plate served to students and customers, through general planning, preparation, presentation, design, and implementation of the highest possible standards for the University Campus Dining. Uses a strong knowledge of culinary techniques, various cuisines, and cooking styles to provide a clear vision for menu offerings in assigned area of responsibility. Provides superior, nutritionally balanced, and high-quality food services to the satisfaction of diverse patrons. Devotes attention to and makes decisions having considered dietary restrictions, allergens, religious needs, and requests. Oversees the professional and line management of the assigned locations' culinary team. Remains abreast of national best practices, trends, and new advances within the industry. Monitors and ensures compliance with food safety laws and regulations, University policies and procedures, and other required articles. Possesses a solid understanding of labor and food costs to achieve financial and revenue goals.

Scope of responsibilities in support of the food services mission of the University includes all internal culinary operations in Residential Dining Facilities.

ESSENTIAL FUNCTIONS:

• Oversees and manages culinary operations to meet production, presentation, and service standards. Manages production with a focus on culinary and production compliance in campus dining operations.  Develops and plans menus for assigned dining areas. Selects and develops recipes. Ensures all menus represent the highest standard of quality and execution. Applies culinary expertise to food preparation and manages the final presentation and service of food. Maintains accurate counts on all food items prepared, ensuring there are no discrepancies in the amount of food needed versus the amount of food prepared. Responsible for overall inventory management related to culinary operations.  Ensures efficient execution and delivery of all culinary products in line with the daily menu. Ensures menus comply with target food costs. Ensures food quality and nutrition content align with expectations and requirements. Stays informed of and communicates regional culinary market and ingredient trends.
• Manages a culinary team consisting of chefs and culinary staff who are responsible for developing and executing culinary solutions to meet consumer needs and tastes.  Oversees the training of culinary and dining employees to use best practice food production techniques. Coaches employees by creating a shared understanding of the department’s missions, vision, and goals. Ensures individual and team performance meets objectives and customer expectations. Completes and maintains all staff records including training records, shift opening/closing checklists, and performance data for all culinary staff. Leads and facilitates culinary team meetings and briefings, ensuring clear communication and alignment. Oversees performance management for culinary team members, including approving hiring decisions, providing continuous supervision, addressing personnel matters, and conducting performance evaluations.
• Manages food cost and controls waste. Develops and delivers food and labor target data, and understands performance metrics, data, orders, and inventory trends.  Manages and controls labor, resources, and materials to ensure quality, adequacy of supply, staffing levels, and cost controls within budgetary guidelines.  Reviews and assesses P&L reports and dashboards. Oversees food inventory processes. Assists with food purchasing. Assists with budget development and forecasting by researching, gathering data, synt